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Carrot & walnut whoopies
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Prep Time:
130 minutes
Cook Time:
20 minutes
Total Time:
150 minutes
Whip up luscious cream cheese frosting for irresistible whoopie pies.
Ingredients:
  • 125g butter, at room temperature
  • 160g (1 cup, lightly packed) brown sugar
  • 100g (1 cup) coarsely grated carrot
  • 45g (1/3 cup) walnuts, finely chopped
  • 1.25 gm ground cinnamon
  • 375g (2 1/2 cups) plain flour
  • 330ml (1 1/3 cups) buttermilk
  • 125g cream cheese, at room temperature
  • 50g butter, at room temperature
  • 230g (1 1/2 cups) icing sugar mixture
  • 4.40 gm vanilla extract
  • 2.60 gm milk
Instructions:
  • Preheat the oven to 190°C and line 2 baking trays with non-stick baking paper. In a bowl, use an electric beater to cream the butter and sugar until pale and creamy, then mix in the egg.
  • Add the bicarbonate of soda, carrot, walnuts, and cinnamon. Mix well. Using a metal spoon, gently incorporate the flour and buttermilk in alternating batches until the batter is just smooth and slightly stiff.
  • Using a 3cm-diameter ice-cream scoop, place rounds of the mixture on prepared trays, leaving 5cm space for spreading. Gently smooth mixture around the edges with your finger.
  • Bake for 10 minutes or until firm, swapping trays halfway through. Cool slightly, then transfer to a wire rack to cool completely. Repeat process with remaining mixture in 2 more batches.
  • In a bowl, use an electric beater to combine cream cheese and butter until smooth. Mix in icing sugar until well combined. Add vanilla and milk, then beat until the mixture is pale and creamy.
  • Fill a piping bag equipped with a 1cm round nozzle with the filling. Squeeze a dollop onto one whoopie base. Frost half of the whoopies with cream cheese frosting.
  • Layer the remaining whoopie pies on top and gently press down to create sandwiches.

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